Print

Chickpea Salad Sandwich with Lemon and Dill

Chickpea Salad Sandwich with tomato, lettuce, red onion, and creamy dill filling
Print Recipe

This Chickpea Salad Sandwich layers a chunky lemon-dill chickpea filling with crisp vegetables and creamy vegan mayonnaise on toasted whole-grain bread.

Ingredients

Scale
  • 2 (15.5-ounce) cans of no-salt-added chickpeas, rinsed
  • 6 tablespoons of extra-virgin olive oil
  • 3 tablespoons of fresh lemon juice
  • 2 teaspoons of Dijon mustard
  • 1/2 teaspoon of garlic powder
  • 1/2 cup of finely diced celery
  • 1/4 cup of finely minced fresh dill
  • 1/8 teaspoon of salt
  • 1/8 teaspoon of ground black pepper
  • 4 tablespoons of vegan mayonnaise
  • 8 toasted slices of whole-grain bread
  • 4 leaves of green lettuce
  • 4 thinly cut red onion slices
  • 4 slices of tomato

Instructions

  1. Add the chickpeas, olive oil, lemon juice, Dijon mustard, and garlic powder to a large mixing bowl.
  2. Crush the mixture with a fork or potato masher until most of the chickpeas are broken down, leaving a few intact for texture.
  3. Fold in the chopped celery, fresh dill, salt, and black pepper until evenly distributed.
  4. Spread 1 tablespoon of vegan mayonnaise over one side of each of 4 toasted bread slices.
  5. Divide the lettuce, red onion, tomato, and chickpea mixture evenly among the prepared slices.
  6. Cover each sandwich with one of the remaining 4 toast slices and serve.

Notes

  • Stop mashing while a few chickpeas remain whole so the filling stays pleasantly chunky.
  • Drain the rinsed chickpeas well to prevent the mixture from becoming watery.
  • Assemble the sandwiches close to serving time to preserve the crisp texture of the toast and vegetables.

Nutrition

Keywords: chickpea sandwich, chickpea salad, vegan sandwich, plant-based lunch, lemon dill chickpeas

Find it online: https://thekitchenfinesse.com/2026/07/19/chickpea-salad-sandwich/